Let this soft, cheesy and delicious vegetarian roulade take centre stage at your dinner party.
- For the zucchini filling, heat the oil in a frying pan over medium heat. Add the zucchini and stir for 5 minutes or until soft and liquid has evaporated. Transfer the zuchini to a bowl. Add the spinach to the pan. Stir for 2 minutes or until it wilts. Transfer to the bowl. Cool.
- Preheat the oven to 180°C. Lightly spray a 25 x 30cm (base measurement) Swiss roll pan with oil and line with baking paper. Melt the butter in a large saucepan over medium heat until foaming. Add the flour and stir for 1 minute or until the mixture bubbles. Remove from heat. Gradually add milk, stirring constantly, until smooth and combined. Place over medium heat. Stir for 5 minutes or until the mixture thickens. Remove from heat. Stir in egg yolks, 1 at a time, until well combined.
- Use electric beaters to whisk the egg whites in a dry, clean bowl until firm peaks form. Add one-quarter of the egg white to the milk mixture and use a large metal spoon to fold until just combined. Add the remaining egg white and fold until just combined. Fold in the parmesan, parsley and chives until just combined. Spoon the mixture into the prepared pan and smooth the surface. Bake for 15-20 minutes or until puffed and golden.
- Meanwhile, stir the goats cheese, peppers and ricotta into the zucchini mixture. Season with pepper.
- Place a clean tea towel on a work surface. Turn the roulade onto the tea towel and remove baking paper. Set aside for 1-2 minutes to cool slightly. Spread the filling evenly over the roulade. Starting with the long side closest to you, gently roll up roulade. Set aside for 5 minutes to rest.
- Preheat grill to high. Transfer the roulade to a baking tray. Top with the mozzarella. Cook under grill for 4-5 minutes or until melted and golden. Serve with rocket.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set